Rosemary Conley’s low-fat Christmas cake recipe

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makes: 20
Skill: medium
Prep: 30 min
Cooking: 2 hr 30 min

Nutrition per portion

Calories 228 kCal 11%
Fat 2.8g 4%

Life’s too short to deprive yourself at Christmas and if you love your pudding here’s a low-calorie Christmas cake that won’t ruin your diet


  • 225g no pre-soak prunes, pitted
  • 115g cooking apple, grated
  • 175g dark muscovado sugar
  • 4 eggs, beaten
  • Zest of 1 lemon and 1 orange
  • 175g self-raising flour, sifted
  • 1tbsp mixed spice
  • 50g sunflower seeds
  • 225g currants
  • 225g sultanas
  • 225g raisins
  • 115g glacé cherries
  • 120ml brandy
  • 2tbsp apricot jam, to glaze
  • You'll also need:
  • 20cm x 7.5cm deep cake tin


  • Preheat the oven to 170ºC/325ºF/gas 3. Line a cake tin with parchment paper.

  • In a large mixing bowl mix together the prunes and apple. Add the sugar, then beat in the eggs a little at a time. Press down to squash the prunes.

  • Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and dried fruit.

  • Gradually stir in the brandy, then pour into the prepared cake tin.

  • 5 Using the back of a metal spoon, make a slight dip in the centre to allow for an even top once baked. Bake for 2-2½ hrs or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Remove the parchment paper and brush with warmed apricot jam.

Top tip for making Rosemary Conley’s low-fat Christmas cake

This cake is best made a week in advance and stored in an airtight container.

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(342 ratings)
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